This German Red Cabbage Hazelnut Salad sports unusual flavor. Also, it looks beautiful on the table. This recipe is also extremely easy to throw together. Even though it needs to marinate for a bit to soak in the flavor, it takes practically no time to complete. If you are preparing a big meal for the holidays or for a family get together, this dish can easily be started and then completed in between preparing other recipes for your entertaining menu.
Jump to Recipe
What I love most about this dish is its seasonal versatility. This salad can go from a summer barbeque to a sitdown holiday dinner. Red cabbage and hazelnuts can be found at any time of the year. This version contains raisins. However, substitute dried cranberries and you have a perfect side dish for fall and winter holidays. Also, I recommend adding golden raisins or dried mulberries in the summer months.
This Red Cabbage Hazelnut Salad recipe contains red currant juice. Don’t let that scare you off. I know red currant juice is harder to find in the United States. It’s not a staple found in most grocery stores in the USA. It is more common in Germany. Consequently, unsweetened cherry juice is a good substitution. Also, if you have dried red currants in your pantry, swap them out for the raisins.
I love the hazelnuts as a component in this salad. They make the dish a bit more elegant. However, almonds or walnuts are both good substitutions. Use up whatever you have on hand.
Red Cabbage Hazelnut Salad
Ingredients
- 1 small red cabbage
- 1/2 cup red currant juice or unsweetened cherry juice
- 4 tablespoons white wine vinegar
- 3/4 teaspoon salt
- Freshly ground pepper to taste
- 2 teaspoons white granulated sugar
- 6 tablespoons canola oil
- 3 tablespoons dark raisins
- 4 scallions
- 1/3 cup roughly chopped raw hazelnuts
Instructions
-
Wash and quarter the red cabbage. Carefully cut out the stem.
-
Shred the rest into small strips and pieces and place in a serving bowl
-
In a separate bowl, combine red currant or cherry juice with the white wine vinegar, salt, pepper, white granulated sugar and, canola oil. Whisk everything together until fully combined.
-
Pour the combined liquid over the red cabbage pieces and let it stand for 10 minutes.
-
Fold the raisins into the cabbage, making sure they are evenly distributed in the salad.
-
Wash and trim the scallions.
-
Cut the scallions crosswise into very small pieces using both the white and green sections.
-
Mix the chopped scallions into the cabbage, raisin mixture, then follow with the chopped raw hazelnuts.
-
Let the red cabbage salad stand for about 30 minutes to marinate in the dressing before serving.
Like this Red Cabbage Hazelnut Salad? Also, check out some of these other sensational salad recipes:
